3 oz (150 g) mozzarella cheese, shredded

Prepare the Egg BatterIn a large bowl, whisk together the eggs and milk until smooth. Season with salt and freshly ground black pepper. Slowly add in the flour and whisk until there are no lumps, forming a smooth batter.

Prepare the VegetablesGrate the potatoes and carrot using a coarse grater. Slice the green onions, red onion, red bell pepper, and tomato. Pat the grated potatoes dry with a paper towel to remove excess moisture.

Sauté the VegetablesIn a skillet, heat a drizzle of olive oil over medium heat. Add the red onion and cook until softened. Add the grated carrot and diced bell pepper, cooking for 3–4 minutes. Add the tomato, garlic powder, paprika, and another pinch of salt and pepper. Cook everything down until softened and aromatic, about 5 minutes. Remove from heat.

Combine EverythingAdd the sautéed vegetables and raw grated potatoes into the egg-flour mixture. Stir in the green onions and mix until all ingredients are well coated.

Transfer to Baking DishGrease a medium baking dish with olive oil. Pour the vegetable-egg mixture into the dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese generously over the top.

BakeBake in a preheated oven at 180 °C (360 °F) for 30 minutes, or until the center is set and the top is golden and bubbling.

ServeLet cool slightly before slicing. Serve warm, garnished with extra herbs if desired.

Can I make this recipe ahead of time?Yes, you can fully bake it, cool, and refrigerate it for up to 3 days. Reheat in the oven or microwave.

Can I freeze the frittata?Yes. Slice it into portions, wrap well, and freeze for up to 2 months. Thaw and reheat before serving.

What’s a good dairy-free alternative to mozzarella?Use plant-based shredded cheese or nutritional yeast for a cheesy flavor.

Can I make this gluten-free?Yes, use gluten-free all-purpose flour or oat flour instead of wheat flour.

Why is my frittata soggy?It may be from undrained potatoes or high-water-content vegetables like tomatoes. Pat ingredients dry before mixing.

Can I add more eggs for protein?Yes, you can add an extra egg or two to make it more protein-dense.

Is this suitable for kids?Absolutely. It’s mild, cheesy, and packed with veggies—great for picky eaters.

What other vegetables work well here?Zucchini, spinach, mushrooms, and green peas all work well.

Can I cook this in a muffin tin instead?Yes! Bake at 180 °C for 18–20 minutes for individual portions.

How do I know it’s done baking?The center should be set and not jiggle when shaken, and the top should be golden with melted cheese. Insert a knife to check—it should come out clean.